In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add one finely chopped large onion, sautéing until it’s translucent and tender, about 5 minutes. Then, add 1 pound of thinly sliced mushrooms and stir frequently until the mushrooms are golden and caramelized, which should take another 5 minutes.

Pour in 2 cups of chicken or vegetable broth into the pot, scraping up any bits from the bottom. Stir in 1 tablespoon of soy sauce, 1 tablespoon of sweet Hungarian paprika, and 2 teaspoons of dried dill weed. Bring this mixture to a gentle simmer, covering the pot for about 15 minutes.

In a medium bowl, whisk together 1 cup of whole milk and 3 tablespoons of all-purpose flour until smooth; gradually stir this mixture into the simmering soup. Continue to cook for another 15 minutes on low heat, stirring occasionally until the soup thickens.

Lower the heat and carefully stir in ½ cup of sour cream, followed by 3 tablespoons of chopped fresh parsley and 2 teaspoons of lemon juice. Season with salt and freshly ground black pepper to taste.

Ladle the soup into bowls, garnishing with additional parsley for a pop of color. Pair it with crusty bread for a comforting meal.